Biochemical properties of black garlic aged under different temperatures of commercial rice wine extracts in Taiwan
2021
Chang, Tsan-Chang | Jang, Hung-Der | Lin, Wang-De
Functional black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of aging time (35 days) at a controlled high temperature (50–80 °C) under controlled high humidity (85% relative humidity, RH). Subsequently, the Michiu Tou Wine (rice wine) extracts of black garlic was used to determine the allicin, total phenol, and amino acid content. In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capability, trolox equivalent antioxidant capacity, and bacteriostatic capacity of the extract was evaluated. The results found that highest total phenol content was observed in the extracts of black garlic aged at 70 °C. However, the level of pH, water content, allicin content, and free amino acid content decreased with a higher aging temperature. Moreover, DPPH scavenging capability, TEAC, and SOD antioxidant capacity were all enhanced as the aging temperature increased. The black garlic extract aged at 70 °C and 80 °C demonstrated greater bacteriostatic capacity against tested strains. The results revealed that although extracts of both fresh garlic and black garlic possess excellent antioxidant and bacteriostatic capacity, black garlic extract exhibited an even greater capacity in both respects than did fresh garlic extract. The current results of changes in the functional bioactivity during the aging process of garlic, provide useful information for understanding the health benefits and prospect for possible applications as functional food products.
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